Dried Scallop with Yellow Shark Fin

Name: Dried Scallop with Yellow Shark Fin
Prep time: 12 h
Cook time: 6 h
Total time: 18 h
Cuisine: Chinese
Ingredients: 100 g Fresh scallops; 1 kg Dried yellow shark fin (fish maw); 2.5 kg Old hen (cleaned chicken, for soup base); 1 kg Stuffed duck (cleaned duck, for soup base); 150 g Ham; 25 g Scallion; 15 g Starch (for thickening); 15 g Ginger; 5 g MSG; 10 g Sesame oil; 15 g Sesame seeds (roasted); 2 Dried chili

Korean-style dried scallop and yellow fin, with plump, fragrant dried scallops, tender fin, and a rich, mellow sauce.

18 hours

Easy

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Ingredients

Fresh scallops 100 g

Dried yellow shark fin (fish maw) 1 kg

Old hen (cleaned chicken, for soup base) 2.5 kg

Stuffed duck (cleaned duck, for soup base) 1 kg

Ham 150 g

Scallion 25 g

Starch (for thickening) 15 g

Ginger 15 g

MSG 5 g

Sesame oil 10 g

Sesame seeds (roasted) 15 g

Dried chili 2

Instructions

Preparing the Shark Fin (1)

Add the dried yellow shark fin to a pot of boiling water, cook over high heat for 1 hour, then reduce to low heat and cook for another 1 hour. Remove from heat and soak in the same pot for 3 hours. Take out, remove any sand, and rinse with cold clean water.

Preparing the Shark Fin (2)

Place the rinsed shark fin in a pot with warm water, bring to a boil over high heat, then reduce to low heat and simmer for 4 hours. Remove and place in a basin of warm water. Remove the fin bones and any soft flesh, then soak in cold water for 3 hours.

Preparing the Shark Fin (3)

Transfer the soaked shark fin to a pot with fresh water and bring to a boil. Based on the tenderness, first remove the tender pieces, place them in a basin of cold water, and remove the cartilage. Continue cooking the tougher pieces until they soften and all cartilage is removed. Then soak in cold water for 2 hours, change the water, and rinse.

Preparing the Shark Fin (4)

Place the cleaned shark fin back into a pot and cook over low heat for 4 hours. Remove from heat and soak for 7 hours. Take out, rinse once, then soak in cold water for 3 hours. Bring to a boil, remove any off-odors, fine sand, and bone fragments, then rinse three times with cold water.

Simmering

Arrange the shark fin on a bamboo mat, cover with another bamboo mat, and place inside an enamel pot (place 4 bamboo chopsticks on the bottom of the pot to prevent the shark fin from sticking to the bottom). Place the cleaned chicken, cleaned duck, ham, scallion, and ginger on top. Add 3 kg of clean water, bring to a boil over high heat, then reduce to low heat and simmer for 6 hours until about 750 ml of soup remains. Remove the chicken and duck.